Baked Sweet Potato Falafel with Cilantro, Spinach & Parsley

Recipe Description:

Traditional homemade falafel is a favorite dish in my Middle Eastern household. A yummy spin on a classic dish, this version includes sweet potatoes, and a bunch of green veggies, in addition to the typical chickpea flour. Perfect for days you’re in the mood for something vegetarian.

Prep Time: 50 Minutes

Cook Time: 25 Minutes

Servings: 25 pieces - serves 5

Difficulty: Moderate

Recipe Ingredients:

3 medium sweet potatoes, baked and peeled

1 cup plain chickpea (garbanzo bean) flour, soaked overnight in filtered water with a tablespoon of apple cider vinegar or lemon juice

3-4 cups organic fresh baby spinach leaves

1 cup organic fresh cilantro (I use the stems too)

1 cup organic fresh parsley (I use the stems too)

2 teaspoons ground cumin

1 teaspoon ground coriander

3 cloves fresh garlic, peeled and minced

1 tablespoon aluminum-free baking soda

2-3 tablespoons fresh lemon juice, to taste

2 teaspoons unrefined salt, to taste

1/2 teaspoon ground black pepper, to taste

1/4 teaspoon asafoetida powder (optional) - traditional Indian spice, helps with digestion of beans and legumes

1/4 teaspoon cayenne pepper, to taste (optional)

3-4 tablespoons raw sesame seeds, lightly toasted at home

2-3 tablespoons olive oil

Recipe Instructions:

Soak chickpea flour overnight: Soak 1 cup of the chickpea flour in filtered water with a tablespoon of apple cider vinegar or lemon juice. The flour will settle in the bottom by morning, and you can then strain out as much of the water so the flour is not watery.

Cook the sweet potatoes: Preheat oven to 375 F. Rinse 3 medium sweet potatoes, pierce them in a few places, and bake for 50 minutes to an hour until they're done. When potatoes have cooled, peel them, throw away the skins, and mash the flesh.

Puree everything: In a food processor, add the following ingredients and puree till smooth: drained chickpea flour, mashed sweet potatoes, spinach, cilantro, parsley, minced garlic, cumin, coriander, cayenne pepper, baking soda, salt and pepper. Taste test a little bit to adjust the seasoning. Feel free to sneak in some more greens if you'd like.

Stick the mixture in the fridge: No need to transfer to another container if you can fit the blender container in your fridge. Refrigerate for 1-2 hours (or even overnight) until the mixture hardens and the flavors therein have been incorporated.

Toast the sesame seeds: In a small saucepan or skillet, add a few tablespoons of sesame seeds and stir for a few minutes on medium heat till toasted.

Preheat oven: Preheat oven to 375F. Add 2-3 tablespoons of olive oil to a large baking sheet and spread to make sure entire surface is covered.

Add mixture in small patties to baking sheet: Using a spoon, scoop out a tablespoon of the mixture and add to the baking sheet. Flatten out with the back of the spoon, and sprinkle some toasted sesame seeds on top. The mixture measurements above make about 25 2-inch patties. Feel free to split the mixture in half, and bake only 12 patties at a time. Refrigerate any unused mixture.

Bake the falafel patties: Bake for 15 minutes and then flip, sprinkle more toasted sesame seeds on top, and bake for another 10 minutes. The center should still be moist in the middle. Turn off the oven and leave in the oven until ready to serve.

Serve warm: These falafels taste best with tahini sauce, tomatoes, lettuce, cucumbers, onions, or other vegetables. I served it with tahini sauce atop a big salad.

Author: midEATS

MidEATS was founded by real foodie and writer Heba Saleh and lawyer-mom Brenda Abdelall in August 2011, with the goal of presenting to the world the best Middle Eastern REAL food blog the internet has ever seen. We created this site to teach the world how to cook Middle Eastern food and to enjoy the process. We know that it isn’t just the food that makes Middle Eastern food so great: it’s the ingredients, history, and preparation that makes our food into a truly delicious meal. We will share with you the stories and traditions of Middle Eastern cuisine and culture. View all posts by midEATS

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: midEATS

Leave a Reply Cancel reply